This comforting Indian fusion detox bowl packs an array of health promoting and detoxifying nutrients, while bursting with variety of complementing flavours.
Course Main Course
Cuisine Detox
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6Bowls
Ingredients
Bowl:
1CupOrganic QuinoaWell Rinsed
2CupsWater
1Bunch Organic Asparagus
4Medium Organic Sweet PotatoesLarge Dice
1CupOrganic Sauerkraut
1CupOrganic Arugula Sprouts
1CupOrganic Cherry TomatoesHalved
1CupOrganic Black Radish (PeeledCut Into Strips)
2Can “Eden” Organic Chickpeas398mL
2tbspTikka Masala
2tbspExtra Virgin Olive Oil
Sauce:
0.5CupCoconut Beverage
0.25CupAlmond Butter
2tbspTikka Masala
1InchOrganic Ginger
0.5CupCilantro
2tbspApple Cider Vinegar
Sea Salt to Taste
4ClovesOrganic Garlic
0.25CupOrganic Onion
Instructions
Preheat the oven to 375F and bake the diced sweet potatoes on a parchment lined baking sheet for 20-25 minutes or until fork tender. Optionally drizzle with olive oil and a pinch of sea salt before baking.
In a medium sauce pan, bring quinoa and water to a boil and simmer on low, covered for 15-20 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
In a medium sauce pan, bring 4 cups of water to a boil and add asparagus. Cook for 2-3 minutes, rinse with cold water and set aside.
Pre heat a sauté pan with 2 tbsp of olive oil and cook the chickpeas with tikka masala over medium heat for 10 minutes, stirring frequently. Set aside.
In a high speed blender combine all of the sauce ingredients until smooth.
Split quinoa evenly between 4 serving bowls and arrange the “bowl” ingredients in a desired manner.
Top with sauce and enjoy!
Notes
Each Serving Contains:502 calories; 17 g protein; 17 g total fat (0 g trans fat); 76 g total carbohydrates (9 g of sugar); 353 mg sodium (without added salt - you control sodium levels!)